made by Emily
This is a recipe for a breakfast dish involving grits. Being a Jersey girl, this was the first time I made anything with grits, the first time I ever bought grits, and I think the second time ever eating them. But, they work in this recipe, and I actually like them, which surprised me. So if you're a Yankee too and haven't had grits, maybe it's time to try them!
You'll Need:
small amount of butter for pan
Quaker grits, or any other brand you like
1/3-1/2 lb pancetta, chopped up small bite sized pcs
Approx 5 oz (fresh) baby spinach
salt and pepper
2 sprigs of fresh thyme (use leaves only and chop)
3 or 4 oz soft goat cheese
1/3 cup fresh grated parmesan
4 eggs
pinch of grated nutmeg
To Make:
Butter a small baking dish, about 8" diameter and at least 3 1/2 to 4" tall because you'll be layering a few things and you'll need the height (I used a large porcelain ramekin, smaller than a pie dish but much taller).
Preheat oven to 375'.
Cook 2 servings of grits as package indicates to do so.
In the meantime, cook pancetta in a large frying pan on Medium heat until crispy and browned on all sides (toss every few minutes so it doesn't burn). Remove and set aside on paper towel. If there is more than 1 TB of oil in the pan, drain it out until there is only about a tablespoon remaining. Add the fresh spinach to the hot pan and sprinkle with S & P. Toss as it wilts and cooks, about 5 minutes. Add thyme. Set pan aside off of heat.
To assemble:
Sprinkle cooked pancetta in the bottom of the buttered baking dish. When grits are done cooking, season them with S & P and layer them on top of the pancetta in the baking dish. Sprinkle with half the fresh grated parmesan. Then top that layer with the cooked spinach/thyme, then the goat cheese.
Crack 4 eggs on top of everything.
Top with remaining parmesan and a pinch of nutmeg.
small amount of butter for pan
Quaker grits, or any other brand you like
1/3-1/2 lb pancetta, chopped up small bite sized pcs
Approx 5 oz (fresh) baby spinach
salt and pepper
2 sprigs of fresh thyme (use leaves only and chop)
3 or 4 oz soft goat cheese
1/3 cup fresh grated parmesan
4 eggs
pinch of grated nutmeg
To Make:
Butter a small baking dish, about 8" diameter and at least 3 1/2 to 4" tall because you'll be layering a few things and you'll need the height (I used a large porcelain ramekin, smaller than a pie dish but much taller).
Preheat oven to 375'.
Cook 2 servings of grits as package indicates to do so.
In the meantime, cook pancetta in a large frying pan on Medium heat until crispy and browned on all sides (toss every few minutes so it doesn't burn). Remove and set aside on paper towel. If there is more than 1 TB of oil in the pan, drain it out until there is only about a tablespoon remaining. Add the fresh spinach to the hot pan and sprinkle with S & P. Toss as it wilts and cooks, about 5 minutes. Add thyme. Set pan aside off of heat.
To assemble:
Sprinkle cooked pancetta in the bottom of the buttered baking dish. When grits are done cooking, season them with S & P and layer them on top of the pancetta in the baking dish. Sprinkle with half the fresh grated parmesan. Then top that layer with the cooked spinach/thyme, then the goat cheese.
Crack 4 eggs on top of everything.
Top with remaining parmesan and a pinch of nutmeg.
Place in oven on a baking sheet, in case it overflows a bit. Cook about 20-25 minutes. (this will vary upon what kind of baking dish you use, but you want the eggs cooked over easy, meaning yolks still runny).
ENJOY!
ENJOY!
